Butternut Squash With Wholewheat, Wild Rice And Onion Stuff Recipe

• 4 med Butternut squashes
• 2 c. Water
• 3/4 c. Wild rice, rinsed
• 3 Tbsp. Margarine
• 1 c. Red onion, minced
• 1 x Garlic clove, chopped
• 2 1/2 c. Trn wholewheat bread
• 1 Tbsp. Sesame seeds
• 1/2 tsp Sage & thyme
• 1 tsp Seasoned salt
• 1 c. Fresh orange juice

1. Preheat oven to 375F.
2. Halve squashes & scoop out seeds & fibres.
3. Place them upside down in shallow baking dishes & cover tightly.
4. Bake for 40 to 50 min.
5. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 min, or possibly until the water is absorbed.
6. Heat 2 tb margarine in a skillet.
7. Add in onion & garlic & saute/fry until onion goes limp.
8. In a mixing bowl, combine the rice with the remaining ingredients & the saute/fry.
9. When squashes are cold sufficient to handle, scoop out the pulp & chop it.
10. Stir into the rice mix.
11. Stuff the squashes, place in foil lined baking dishes & cover.
12. Bake at 350F for 20 min.

butternut squashes, water, rice, margarine, red onion, garlic, trn wholewheat bread, sesame seeds, thyme, salt, orange juice

Taken from cookeatshare.com/recipes/butternut-squash-with-wholewheat-wild-rice-and-onion-stuff-96312 (may not work)